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Fatty Butts BBQ: Mastering the Art of Smoked Pork Butt

Smoking a Pork Butt to perfection is an art form, and when done right, it yields incredibly tender and flavorful meat. In this comprehensive guide, we’ll walk you through the steps to achieve succulent, smoky, and mouthwatering smoked pork butt. Fatty Butts BBQ is known for its dedication to mastering the art of smoked meats, and with our tips and techniques, you’ll be able to recreate the magic in your own backyard.


  • 7-9 pound pork butt (bone-in or boneless)
  • Your favorite pork rub
  • Wood chips or chunks (hickory, apple, cherry, or oak)
  • Charcoal or a smoker
  • Meat thermometer
  • Aluminum foil
  • Spray bottle filled with apple juice or water
  • Time and patience

Preparing the Pork Butt

Before you even think about firing up the Smoked Pork Butt, you need to prepare your pork butt. Start by removing the meat from its packaging and patting it dry with paper towels. This will help the rub adhere better and create a beautiful bark. If your pork butt has a thick fat cap, you can trim it down to around 1/4 inch. Trimming too much fat can result in dry meat, so be cautious. Once trimmed, generously apply your favorite pork rub, ensuring that every nook and cranny is well coated. Allow the seasoned pork butt to rest while you prepare the smoker.

Prepping the Smoker

Whether you’re using a charcoal smoker, a pellet grill, or an offset smoker, the key to successful smoked pork butt is maintaining a consistent temperature. Preheat your smoker to 225-250°F (107-121°C), and add the wood chips or chunks. For a rich smoky flavor, hickory, apple, cherry, or oak woods are excellent choices. Remember that consistency is key; fluctuations in temperature can affect the cooking time and the quality of the end product. If you’re using charcoal, set up a two-zone fire to create an indirect cooking environment. Place a water pan in the smoker to help regulate temperature and humidity.

Smoking the Pork Butt

Once your smoker is prepped and at the desired temperature, it’s time to introduce the pork butt. Place it on the smoker grates, fat side up, and insert a meat thermometer into the thickest part of the meat without touching the bone. This will allow you to monitor the internal temperature throughout the cooking process. Close the smoker and let the magic happen.

Maintain the smoker temperature between 225-250°F (107-121°C) and occasionally check the wood chips or chunks to ensure a steady release of smoke. The smoking process can take several hours, usually ranging from 1.5 to 2 hours per pound of meat. However, remember that every pork butt is unique, and it’s done when it’s done.

The Stall and Wrapping

At some point during the smoking process, you’ll likely encounter the “stall.” This is when the pork butt’s internal temperature plateaus, and it can last for several hours. Don’t panic; this is a normal part of the cooking process as the meat sweats and evaporative cooling occurs. To power through the stall and accelerate cooking, you can choose to wrap the pork butt in aluminum foil when it reaches an internal temperature of around 160-165°F (71-74°C). This method, known as the Texas Crutch, helps speed up cooking and keeps the meat incredibly juicy.

Finishing the Cook

Continue to monitor the pork butt’s internal temperature after wrapping. The target temperature for perfectly smoked pork butt is around 195-203°F (90-95°C). This is when the collagen in the meat has fully broken down, resulting in tender, juicy, and flavorful pulled pork. Once your pork butt reaches this temperature, carefully remove it from the smoker and let it rest in a cooler or an insulated container for at least an hour. This resting period allows the juices to redistribute and the meat to become even more tender.

Pulling and Serving

After the resting period, it’s time to unwrap and pull the pork. Using heat-resistant gloves or forks, start shredding the meat, discarding any undesirable fat or connective tissues. If you prefer, you can mix in some of the remaining juices or a finishing sauce for extra flavor. Serve the pulled pork on a platter or in sandwiches with your favorite barbecue sauce, coleslaw, and buns. The result is a melt-in-your-mouth, smoky, and savory masterpiece.


With dedication, patience, and attention to detail, you can master the art of smoking pork butt just like Fatty Butts BBQ. The reward is a mouthwatering dish that’s perfect for gatherings, family dinners, or simply indulging in your favorite barbecue. Embrace the smoky goodness and savor every bite of your perfectly smoked pork butt.

The post Fatty Butts BBQ: Mastering the Art of Smoked Pork Butt first appeared on Blogstudiio.

The post Fatty Butts BBQ: Mastering the Art of Smoked Pork Butt appeared first on Blogstudiio.

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Fatty Butts BBQ: Mastering the Art of Smoked Pork Butt


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